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This recipe for ROAST BELL PEPPER TERRINE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, April 9, 2009


8 bell peppers (red, yellow and orange)
3 cups mascarpone cheese
3 eggs, separated
2 tbsp each roughly chopped flat-leaf parsley and shredded basil
2 large garlic cloves, roughly chopped
2 red, yellow or orange bell peppers, seeded and roughly chopped
2 tbsp extra virgin olive oil
2 tsp balsamic vinegar
a few basil sprigs
pinch of sugar
salt and freshly ground black pepper

1 Place the peppers under a hot broiler for 810 minutes, turning them frequently until the skins are charred and blistered on all sides. Put the hot peppers in ziplock bags, seal and set aside until cold.
2 A Rub off the pepper skins under cold running water. Break open the flesh and rub out the cores and seeds. Drain the peppers, dry them on paper towels, then cut seven of them lengthwise into thin, even-size strip3 Put the mascarpone cheese in a bowl with the egg yolks, herbs and half the garlic. Add salt and pepper to taste. Beat well. In a separate bowl, whisk the egg whites to a soft peak, then fold into the cheese mixture until evenly incorporated.
s. Reserve the remaining pepper for the salsa.4 A Preheat the oven to 350F. Line the base of a lightly oiled 2-pound loaf pan. Put one-third of the cheese mixture in the pan and spread level. Arrange half the pepper strips on top in an even layer. Repeat until all the cheese and peppers are used.

5 Cover the pan with foil and place in a roasting pan. Pour in boiling
water to come halfway up the sides of the pan. Bake for 1 hour. Let coo in the water bath, then lift out and chill overnight.
6 A few hours before serving, make the salsa. Place the remaining roast pepper and fresh peppers in a food processor. Add the remaining garlic oil and vinegar. Set aside a few basi leaves for garnishing and add the n to the processor. Process until finel chopped. Transfer the mixture to a bowl, add sugar and salt and pepp to taste and mix well. Cover and ch until ready to serve.
7 Turn out the terrine, peel off the paper and slice thickly. Garnish wit the basil leaves and serve cold, witi the sweet pepper salsa.

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